Microbes involved in Dairy Products

The Dairy Bacteria

These were taken from several different web sites.


SpeciesMajor known functionProduct
Propionibacterium shermanii Flavor & eye formation Swiss cheese family
Lactobacillus bugaricus
Lactobacillus lactis
Lactobacillus helveticus
Acid and flavor Bulgarian buttermilk, yoghurt, kefir, koumiss, Swiss, Emmental, and Italian cheeses
Lactobacillus acidophilus Acid acidophilus buttermilk
Streptococcus thermophilus Acid Emmental, Cheddar, and Italian cheeses, and yogurt
Streptococcus diacetilactis Acid Sour cream, ripe cream, butter, cheese, buttermilk and starter cultures.
Streptococcus lactis
Streptococcus cremoris
AcidCultured buttermilk, sour cream, cottage cheese, all types of foreign and domestic cheeses, and starter cultures.
Streptococcus durans
Streptococcus faecalis
Acid and flavorSoft Italian, cheddar, and some Swiss cheeses.
Leuconostoc citrovorum
Leuconostoc dextranicum
Flavor Cultured buttermilk, sourcream, cottage cheese, ripened cream butter, and starter cultures.

Cheese Microorganisms
Soft, Unripened

Cottage

Lactococcus lactis
Leuconostoc citrovorum

Cream

Streptococcus cremoris

Neufchatel

Streptococcus diacetilactis
Soft, Ripened, 1-5 Months

Brie

Lactococcus lactis
Penicillium candidium
Streptococcus cremoris
Penicillium camemberti
Brevibacterium linens

Camembert

Lactococcus lactis
Streptococcus cremoris
Penicillium candidium
Penicillium camembert)

Limburger

Lactococcus lactis
Brevibacterium linens
Streptococcus cremoris
Semisoft, Ripened, 1-12 Months

Blue

Lactococcus lactis
Penicillium roqueforti
Streptococcus cremoris
Penicillium glaucum

Brick

Lactococcus lactis
Brevibacterium linens
Streptococcus cremoris

Gorgonzola

Lactococcus lactis
Penicillium roqueforti
Streptococcus cremoris
Penicillium glaucum

Monterey

Lactococcus lactis
Streptococcus cremoris

Muenster

Lactococcus lactis
Brevibacterium linens
Streptococcus cremoris

Roquefort

Lactococcus lactis
Penicillium roqueforti
Streptococcus cremoris
Penicillium glaucum
Hard, Ripened, 3-12 Months

Cheddar

Lactococcus lactis
Lactobacillus casei
Streptococcus cremoris
Streptococcus durans

Colby

Lactococcus lactis
Lactobacillus cased
Streptococcus cremoris
Streptococcus durans

Edam

Lactococcus lactis,
Streptococcus cremoris

Gouda

Lactococcus lactis
Streptococcus cremoris

Gruyere

Lactococcus lactis
Lactobacillus helveticus
Streptococcus thermophilus
Propionibacterium sheranii or
Lactobacillus bulgaricus and
Propionibacterium freudenreichii

Swiss

Lactococcus lactis
Lactobacillus helveticus
Propionibacterium shermanii or
Lactobacillus bulgaricus and
Propionibacterium' freudenreichii'
Streptococcus thermophilus
Very Hard, Ripened, 12-16 Months

Parmesan

Lactococcus lactis
Lactobacillus bulgaricus
Streptococcus cremoris
Streptococcus thermophilus

Romano

Lactobacillus bulgaricus
Streptococcus thermophilus